Sagot :
Answer:
1. Do what professionals do, prepare and plan.
2. “Start from the end”.
3. Thaw slowly. Reach room temperature before cooking.
4. Air the meat – especially vacuum packaged – to get rid of odors.
5. Always add salt before cooking.
Answer:
1. Do what professionals do, prepare and plan.
2. “Start from the end”.
3. Thaw slowly. Reach room temperature before cooking.
4. Air the meat – especially vacuum packaged – to get rid of odors.
5. Always add salt before cooking.